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Chicken and Olive Stew

D. S. Brennan

"Based off of the delicious flavors in Moroccan and Spanish cooking. Tastes great served over pearl couscous."
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1 h 20 m servings 223 cals
Original recipe yields 4 servings

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  • Prep

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  1. Heat vegetable oil over medium-high heat in a Dutch oven. Add chicken and bacon; cook and stir until chicken is deep golden brown and bacon is crisp, 5 to 10 minutes. Drain oil, leaving chicken and bacon in Dutch oven.
  2. Pour water into Dutch oven and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon.
  3. Stir tomato sauce, green olives, garlic, vermouth, lemon juice, and red pepper flakes into chicken mixture. Reduce heat to medium and, stirring occasionally, simmer until liquid reduces to a thick sauce, about 1 hour.


  • Cook's Note:
  • White wine can be substituted for the vermouth.

Nutrition Facts

Per Serving: 223 calories; 10.9 g fat; 11.7 g carbohydrates; 19.3 g protein; 46 mg cholesterol; 1557 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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Made it as a soup by adding 4 cups of chicken broth, diced tomatoes and pasta. Topped with mozzarella and crumbled bacon.

This recipe is delicious!! I have done twice already and will definitely do it again. For the second time I substituted the bacon with ham and the green olives with black olives as I thought the...

This may be my new favorite meal. I was eating it out of the pan. DELICIOUS!!!

I added cumin ,bay leaf and a sweet potato since I had one on hand. Very delicious **used gin since no vermouth or white wine available I put over long grain rice

The bacon adds a great layer of flavor. I had pearl couscous on hand, but my husband thought noodles would be a better choice. That's how I served it, and would in the future, as well. I did c...